Heat the butter or ghee in a large frying pan or wok and stir-fry the
cumin and mustard seeds for 1 minute. Add the garlic and stir-fry for 1
minute more. Add the ginger and stir-fry for 2 minutes. Add the sliced
onion and stir-fry for about 5 minutes until golden.

Combine the chicken with the spice mixture in the pan and stir-fry for 5
minutes.

Add
the curry paste, red and green peppers, tomatoes, coriander and measured
water and stir-fry for around 10 minutes more. Garnish with coriander
sprigs and serve.

Serves 4

This is a
mild variation of the classic jalfrezi dish. It is quite a dry dish but
the flavors are incredible.